We've turned the popular brunch recipe of eggs Florentine, which is normally topped with a hollandaise sauce and served with an English muffin and poached egg, into a more suitable meal for midweek.
We've added potatoes to this dish to bulk it out and make it more filling. Packed for of iron and protein, this makes for a healthier lunch or dinner option. If you're not a fan of spinach, then you can try with kale or chard instead if you like.
Bring a medium pan of water to the boil and simmer potato pieces for 8-10min or until just tender. Drain potatoes and leave to steam dry until needed. Preheat oven to 170°C (150°C fan) mark 3.
Step 2
Meanwhile, in a large separate pan, melt the butter over a gentle heat and fry the onion for 10min until softened. Stir in mustard and crème fraîche, then carefully mix in the potatoes and some seasoning. Empty into a rough 1.6 litre (2¾ pint) ovenproof serving dish.
Step 3
Return empty onion pan to the heat and add the spinach. Cook, stirring, until wilted. Set aside for a few minutes until cool enough to handle. Lift handfuls of the spinach over the sink and squeeze out as much liquid as you can. Return the squeezed spinach to the pan and stir through the pesto and some seasoning.
Step 4
Dot spinach on top of the potatoes. Make four wells in the mixture and crack in the eggs. Bake in the oven for about 25min or until whites are just set and the yolks are still runny. Serve immediately with toasted crusty bread.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
